Easy Eggplant Parmesan

Eggplant Parmesan is layers of tender, golden eggplant nestled between bubbling marinara and melted mozzarella, pure comfort in every bite. This baked version gives you all that crispy, cheesy goodness without the frying, making it easier and lighter while still delivering that irresistible, homemade warmth. With a panko Parmesan crust that bakes up beautifully golden and layers of fresh herbs and melted cheese.

Love More Dinner Recipes? Try My Eggplant Lasagna with Meat or this Palmini Baked Feta Pasta next.

Why You’ll Love This Recipe

• Crispy without frying – The panko and Parmesan coating bakes up golden and crunchy, giving you all the texture without the mess or extra oil
• Comforting layers of flavor – Tender eggplant, rich marinara, creamy mozzarella, and fresh basil come together in perfect harmony
• Easier than you think – Simple steps and straightforward ingredients mean this impressive dish is totally doable on a weeknight
• Family favorite – Even picky eaters love this one—it’s warm, familiar, and absolutely delicious
• Made with love – Every layer feels like you’re creating something special for the people you care about

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Ingredients You’ll Need

Eggplant & Coating

• 2 large eggplants, cut into ¼-inch slices (even slices = even cooking)
• 2 large eggs
• ¼ cup almond milk (regular milk works too!)
• 1½ cups panko breadcrumbs (the secret to that crispy coating)
• 1¼ cups grated Parmesan cheese, divided (freshly grated melts so much better)
• 2 teaspoons dried oregano
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
• ½ teaspoon red pepper flakes (add a little warmth)
• ½ teaspoon sea salt
• Freshly ground black pepper
• Extra-virgin olive oil for drizzling (don’t skip this—it’s key to crispiness!)

For Layering

• About 28 ounces (roughly 800 g) marinara sauce (use your favorite jarred or homemade)
• 2 large fresh mozzarella balls, thinly sliced (fresh makes all the difference)
• ⅓ cup fresh basil leaves (for that final, beautiful touch)

Why These Ingredients Work

The eggplant is the star here, and when sliced evenly and baked, it becomes tender and silky on the inside while developing a lovely golden exterior.

The panko breadcrumbs create a lighter, crunchier coating than regular breadcrumbs. When you mix them with freshly grated Parmesan, oregano, thyme, and a pinch of red pepper flakes, you get layers of flavor in every bite. The egg wash helps everything stick beautifully and creates that satisfying coating we all love.

Fresh mozzarella melts into creamy, stretchy pools of deliciousness, while the marinara brings rich tomato flavor and just the right amount of moisture. That drizzle of olive oil before baking? It’s what helps the panko get crispy and golden in the oven.

The fresh basil at the end adds a pop of color and a fresh, aromatic finish that makes the whole dish feel restaurant-worthy.

Essential Tools and Equipment

• Two large baking sheets
• Parchment paper (for easy cleanup and even baking)
• 9×13-inch baking dish
• Two shallow bowls or pie plates (for breading station)
• Whisk
• Sharp knife (for slicing eggplant evenly)
• Measuring cups and spoons
• Pastry brush or spoon (for drizzling olive oil)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Baking Sheets

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This keeps the eggplant from sticking and makes cleanup a breeze.

Step 2: Make the Egg Wash

In a shallow bowl, whisk together the eggs and almond milk until well combined. This will help the breadcrumb coating stick to every slice of eggplant.

Step 3: Prepare Your Breadcrumb Coating

In another shallow bowl, mix together the panko breadcrumbs, 1 cup of the Parmesan cheese (save the remaining ¼ cup for later), oregano, thyme, red pepper flakes, salt, and a few good grinds of black pepper. Give it a good stir so all those herbs and cheese are evenly distributed.

Step 4: Bread the Eggplant Slices

Take each eggplant slice and dip it first into the egg mixture, letting any excess drip off. Then press it gently into the panko mixture, making sure both sides are well coated.

Press lightly so the crumbs really stick. Arrange the breaded slices on your prepared baking sheets, leaving a little space between each one.

Step 5: Bake the Eggplant Until Golden

Drizzle the breaded eggplant slices lightly with olive oil—this is what makes them crispy and golden. Bake for about 18 minutes, until the eggplant is tender on the inside and beautifully golden on the outside.

You’ll know they’re ready when they’re fork-tender and the coating looks crisp.

Step 6: Start Assembling Your Dish

Spread about ½ cup of marinara sauce across the bottom of your 9×13-inch baking dish. This prevents sticking and adds flavor to every layer.

Arrange a layer of the baked eggplant slices over the sauce, overlapping slightly if needed.

Step 7: Add the First Layer of Cheese and Sauce

Spoon more marinara sauce over the eggplant layer, then add half of your sliced fresh mozzarella. You’re building those cozy, comforting layers that make this dish so special.

Step 8: Repeat the Layers

Add another layer of baked eggplant slices, then more marinara sauce, and top with the remaining mozzarella. Sprinkle the reserved ¼ cup of Parmesan cheese over the top and finish with a light drizzle of olive oil.

Step 9: Bake Until Bubbly

Bake the assembled dish for about 20 minutes, until the cheese is melted and everything is heated through. The edges should be bubbling and the top should look golden and inviting.

Step 10: Broil for Extra Golden Perfection (Optional)

If you want that gorgeous, bubbly, slightly browned top, turn on your broiler and broil for 2–4 minutes. Watch it carefully—broilers work fast! You want golden and bubbly, not burned.

Step 11: Garnish and Rest Before Serving

Remove the dish from the oven and scatter fresh basil leaves over the top. Let it rest for 5–10 minutes before slicing.

You Must Know

The most important thing about this recipe is to slice your eggplant evenly—about ¼ inch thick. If the slices are uneven, some will be overcooked and crispy while others stay undercooked and tough. A sharp knife and a steady hand make all the difference.

Don’t be shy with that olive oil drizzle before baking. It’s what transforms the panko coating from soft to crispy and golden. Without it, your coating won’t have that satisfying crunch.

Another critical step is letting the dish rest after baking. I know it’s tempting to dive right in, but those 5–10 minutes allow the layers to settle and the cheese to firm up just enough so your slices hold together beautifully on the plate.

Personal Secret: I always use freshly grated Parmesan instead of the pre-shredded stuff. The pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Freshly grated Parmesan melts into creamy, flavorful perfection and makes the whole dish taste more homemade and special.

Pro Tips & Cooking Hacks

• Salt your eggplant if it’s bitter – If your eggplant tastes bitter, sprinkle the slices with salt, let them sit for 20 minutes, then pat dry before breading. This draws out excess moisture and any bitterness.
• Don’t overcrowd the baking sheets – Give each slice a little space so the hot air can circulate and crisp them up evenly.
• Use a wire rack – For extra-crispy eggplant, place a wire rack on your baking sheet and bake the slices on the rack so air circulates underneath too.
• Watch the broiler – Broilers can go from perfect to burned in seconds. Stay close and check every 30 seconds.
• Make extra sauce – If you love saucy dishes, add an extra cup of marinara between the layers.
• Fresh herbs make a difference – If you can, use fresh thyme and fresh basil. The flavor is so much brighter and more aromatic.

Flavor Variations & Suggestions

If you want to change things up, try adding a layer of sautéed spinach or thinly sliced zucchini between the eggplant layers for extra vegetables. You can also swap the fresh mozzarella for shredded low-moisture mozzarella if that’s what you have on hand, though fresh mozzarella gives you that creamy, melty texture that’s so irresistible.

For a little extra richness, mix a few tablespoons of ricotta cheese into your marinara sauce before layering. It adds creaminess and a subtle tang. If you love garlic, stir some roasted garlic into the sauce or add minced fresh garlic to the breadcrumb mixture.

If you want a little more heat, increase the red pepper flakes or add a sprinkle of cayenne to the coating. You can also make this dish more herbaceous by adding fresh parsley or a handful of baby arugula as a topping after baking. The fresh greens add a peppery bite that balances the richness beautifully.

Make-Ahead Options

This dish is perfect for planning ahead, which makes it ideal for busy weeknights or when you’re hosting. You can bread the eggplant slices and bake them up to a day in advance. Store them in an airtight container in the refrigerator, and when you’re ready to assemble the dish, just layer everything and bake as directed.

You can also assemble the entire dish—layers and all—up to 24 hours before baking. Cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding an extra 5–10 minutes to the baking time if needed.

If you want to freeze it, assemble the dish in a freezer-safe baking dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Freezing works best before the final bake, so the textures stay just right.

What to Serve With Eggplant Parmesan

This dish is hearty and satisfying on its own, but it’s even better with a few simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully and adds freshness to the plate.

Garlic bread or warm, crusty Italian bread is perfect for soaking up all that delicious marinara sauce. If you want to keep things light, serve it with roasted vegetables like asparagus, broccoli, or green beans tossed with olive oil and lemon.

For something more substantial, pasta tossed with olive oil, garlic, and fresh herbs makes a lovely side. Don’t forget a glass of red wine—a Chianti or Sangiovese pairs wonderfully with the tomato and cheese flavors. For dessert, keep it simple with something like tiramisu, panna cotta, or a scoop of vanilla gelato.

Allergy Information

This recipe contains several common allergens including eggs, dairy (Parmesan and mozzarella cheese), and gluten (panko breadcrumbs). If you need to make substitutions, there are plenty of options that still give you delicious results.

For a dairy-free version, use dairy-free Parmesan and mozzarella alternatives. Many brands make excellent plant-based cheeses that melt beautifully. For a gluten-free version, swap the panko breadcrumbs for gluten-free panko or crushed gluten-free crackers.

For an egg-free coating, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use aquafaba (the liquid from a can of chickpeas) as a binder. The almond milk can be swapped for any plant-based milk or regular dairy milk depending on your needs.

Storage & Reheating

Leftover Eggplant Parmesan stores beautifully, which makes it perfect for meal prep or enjoying throughout the week. Let the dish cool completely, then cover it tightly with foil or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days.

To reheat, cover with foil and warm in a 350°F oven for about 15–20 minutes until heated through. You can also reheat individual portions in the microwave, though the oven keeps the texture better.

If you want to crisp up the top again, remove the foil for the last 5 minutes of reheating or pop it under the broiler for a minute or two. You can also freeze baked leftovers for up to 2 months. Wrap individual portions in plastic wrap, then foil, and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Questions I Get Asked A Lot

Can I use regular breadcrumbs instead of panko?

You can, but panko gives you a much lighter, crispier coating. Regular breadcrumbs can turn out a bit denser. If you only have regular breadcrumbs, they’ll still work—just make sure to drizzle generously with olive oil before baking.

Do I have to salt the eggplant first?

Not necessarily! Modern eggplants aren’t as bitter as they used to be. Salting helps draw out moisture and can prevent sogginess, but if you’re slicing thin and baking, you can skip this step. If you’re worried about bitterness, go ahead and salt, let sit for 20 minutes, then pat dry.

Can I make this ahead and bake it the next day?

Absolutely! Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. You might need to add 5–10 extra minutes to the baking time.

My eggplant didn’t get crispy, what happened?

The most common culprit is not enough olive oil before baking. That drizzle is essential for crisping up the panko coating. Also, make sure your oven is fully preheated and don’t overcrowd the baking sheets—the slices need space for air to circulate.

Can I use jarred marinara sauce?

Yes! A good-quality jarred marinara sauce works perfectly and saves time. Choose one you love the taste of since it’s a main flavor in the dish. You can always doctor it up with extra garlic, herbs, or a pinch of sugar if needed.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what your family thought.